Description
Pork belly burnt ends, cooked in the style of Filipino adobo.
Ingredients
- 2 lb skinless pork belly
- 2–4 Tbsp BBQ seasoning of your choice
- 1 1/2 C soy sauce
- 1 1/2 C vinegar (coconut vinegar preferred, but apple or white is fine)
- 1 jalapeño pepper
- 1 head garlic
- 3 bay leaves
- 1 C brown sugar, divided
- 3 Tbsp honey
- 2 tsp black peppercons
Instructions
- Using your Billows and your Smoke X2 to control the temperature, preheat your smoker to 250°F (121°C).
- Cut the pork into 1–1 1/2″ cubes.
- Toss the pork with the BBQ seasoning until evenly coated.
- Arrange the pork cubes on your smoker. Insert a probe into one of the cubes to monitor the temp. (Pork temp is not critical at this point, but you’ll want to know about where you end up.)
- Cook the pork for 2 hours (use a timer to keep track of the time) while keeping the smoker temp at 250°F (121°C).
- Remove the pork cubes to a cake pan or disposable aluminum pan. Add the soy sauce, vinegar, 1/2 C brown sugar, honey, peppercorns, bay leaves, garlic head (sliced equatorially), and the Jalapeño (sliced) to the pan. Insert a probe into one of the cubes and cover the whole thing with foil. Set the high-temp alarm on the meat channel for 203°F (95°C)
- Increase your smoker temp to 325°F (163°C) and braise the pork.
- When the alarm sounds, use your Thermapen to verify the temp in a couple more cubes.
- Remove the pan from heat, move the pork to a bowl, and pour the braising liquid into a wide pan.
- Add the remaining half cup of brown sugar to the liquid and bring it to a boil, stirring and cooking, until thickened somewhat. Taste often to make sure you don’t reduce it too much. If you overdo it, add a little water to get the salt right.
- Meanwhile, heat your grill.
- Pour the slightly thickened braising liquid over the pork belly in the bowl and toss to coat.
- Cook the pork on the grill, turning every minute or so to keep from burning. Baste with more adobo liquid to make a slightly sticky glaze.
- Remove the burnt ends from heat and enjoy!